For the Tomato Salad:

4 large ripe tomatoes, diced

1/2 cucumber, diced

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/4 cup fresh basil leaves rip into small pieces

Salt and pepper to taste

For the Pickled Onions:

1 red onion, thinly sliced

1/4 cup apple cider vinegar

1 tablespoon honey or a sugar alternative of your choice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, to add a touch of spiciness)

Prepare the Pickled Onions:

whisk together the apple cider vinegar, honey (or sugar substitute), salt, black pepper, and red pepper flakes in a small bowl.

Add the thinly sliced red onions to the vinegar mixture and toss to coat.

Allow the onions to marinate for at least 30 minutes. For the best results, refrigerate them for a few hours or overnight. The longer they marinate, the better the flavor.

Assemble the Tomato Salad:

In a large salad bowl, combine the diced tomatoes, cucumber, red bell pepper, and yellow bell pepper.

Gently toss the vegetables together.

Sprinkle with torn basil leaves and season with salt and pepper to taste.

Once the pickled onions are ready, drain them from the vinegar mixture and add them to the salad.

Toss everything together one last time, ensuring that the flavors are well combined. Serve the Tomato Salad with Pickled Onions as a refreshing or light meal. You can enjoy it as is or pair it with grilled chicken, fish, or tofu for a more substantial meal.